Crispy Sweet Potatoes Cinnamon

There's something about the smell of cinnamon hitting hot oil that makes me stop whatever I'm doing. I discovered these crispy sweet potatoes by accident one autumn when I had half a sheet pan left over from roasting vegetables and decided to see what would happen if I just let them go a little longer. The edges turned golden and almost caramelized, and suddenly I had something completely different from the soft, custardy sweet potato side I'd made a hundred times before. Now I make them whenever I need something that feels like comfort but tastes like something special.

I made these for my partner's family dinner, and his mom asked for the recipe before she even finished her plate. That's the moment I knew this wasn't just a "quick roasted vegetable" situation. Now they show up at every potluck, and people genuinely seem disappointed if I don't bring them.

Ingredients

• Sweet potatoes: Get them medium-sized so they cook through evenly; cutting them into exact half-inch pieces matters more than you'd think because it affects how much they crisp up.
• Olive oil: Use the good stuff you actually like because there's nothing hiding the flavor here, and it's what turns those edges golden and delicious.
• Ground cinnamon: Don't skip this or substitute it; the warm spice is the whole point and separates these from regular roasted vegetables.
• Sea salt and freshly ground black pepper: Fresh pepper makes a real difference in the finish; pre-ground stuff tends to taste dusty by comparison.
• Smoked paprika: Totally optional, but it adds a subtle depth that makes people wonder what your secret ingredient is.
• Maple syrup or honey: This is optional, but if you add it, the edges caramelize even faster and you'll get pockets of sticky sweetness that are honestly hard to resist.

Instructions

Heat your oven and prep your pan:

Preheat to 425°F and line your baking sheet with parchment paper so you don't have to scrape anything off later. This temperature is high enough to crisp the edges but not so high that the outside burns before the inside cooks.

Toss everything together:

In a large bowl, add your sweet potato cubes and drizzle with olive oil, then scatter the cinnamon, salt, pepper, and paprika over everything. Use your hands to toss it all together; you want every piece to have a light coating of oil and spice, and it's easier to feel that with your hands than with a spoon.

Spread them out in a single layer:

This is important—don't crowd the pan or they'll steam instead of roast. If they're piled on top of each other, they'll stay soft in the middle and won't get crispy on any side.

Roast and toss halfway through:

Pop them in for 25 to 30 minutes, and halfway through (around the 12 to 15 minute mark), give the pan a shake or use a spatula to flip the pieces around so they brown evenly. You'll see the edges start turning golden and translucent.

Finish and cool slightly:

They're done when the edges are crispy and caramelized and the inside is tender when you pierce a piece with a fork. Let them sit for a couple of minutes before serving so they firm up just a tiny bit.

Save

My kid asked if we could bring these to their school potluck, and I watched three other parents literally write down what I'd done with such simple ingredients. There's something satisfying about making something that looks and tastes way more complicated than it actually is.

When to Add Sweetness

I went back and forth on this so many times—sometimes I use maple syrup, sometimes I don't. The answer depends on what you're serving these with. If they're going alongside something savory like roasted chicken or fish, I skip it and let the cinnamon do the heavy lifting. But if I'm building a warm grain bowl with roasted vegetables, a little maple syrup takes them from "delicious side" to "the reason I'm excited about this bowl." The sweetness caramelizes on the edges and creates these little pockets of stickiness that make the whole thing feel more intentional.

The Crispy Edge Secret

The magic happens in the last few minutes of cooking, and honestly, it's worth the attention. If you want maximum crispiness, some people broil for the last two or three minutes, but you have to watch it constantly or you'll end up with charred bitter bits instead of caramelized golden ones. I've done it both ways—straight roasting at 425°F gets you about 80 percent of the way to where broiling gets you, but with a lot less risk. My trick is to shake the pan one more time about five minutes before they're done so they settle into the hot spots on the pan and get a final burst of heat.

Flavor Variations and Serving Ideas

These are genuinely flexible. I've made them with coconut oil instead of olive oil, and they taste completely different—more tropical and almost buttery. Some nights I add a tiny pinch of cayenne pepper to make them slightly spicy. They work as a side for absolutely anything, but I love them cold the next day mixed into a salad with arugula and a lemon vinaigrette, or chopped up in a grain bowl with some protein and something creamy like tahini dressing. My favorite completely different use is crumbling them over vanilla ice cream on a random Tuesday because I had leftovers and wanted to see what would happen—it shouldn't work, but it does.

• Try them with a sprinkle of flaky sea salt on top for extra crunch and visual appeal.
• Serve alongside roasted chicken, grilled fish, or as part of a warm Buddha bowl for a complete meal.
• Store leftovers in an airtight container in the fridge for up to four days, and they're honestly just as good cold or reheated.

Save

There's a simplicity to this recipe that keeps me coming back—just good ingredients treated with a little heat and attention, and somehow that turns into something everyone wants more of. That's the whole point, really.

Recipe FAQs

→ What makes these sweet potatoes crispy?

Roasting at 425°F and tossing halfway ensures even cooking and crisp edges while maintaining a tender interior.

→ Can I use a different oil than olive oil?

Yes, substituting coconut oil gives a different flavor profile while still producing crispy results.

→ Is maple syrup necessary for caramelization?

Maple syrup or honey is optional but helps enhance sweetness and deepen caramelization on the potatoes.

→ How can I add extra crispness to the sweet potatoes?

Broiling for 2-3 minutes at the end of roasting provides an additional crunchy texture on the edges.

→ What spices complement the cinnamon in this dish?

Sea salt, black pepper, and smoked paprika add depth and balance the sweet warmth of cinnamon.